Ingredients
12
12 servings
- •½ cup cubed fresh pumpkin
- •1 ½ cups cream cheese, softened
- •1 cup packed brown sugar
- •3 eggs
- •1 teaspoon vanilla extract
- •1 cup half-and-half
- •1 teaspoon ground cinnamon
- •½ teaspoon ground ginger
- •½ teaspoon ground allspice
- •½ teaspoon ground cloves
- •2 (10 inch) prepared graham cracker pie crust
- •16 slices maple-cured bacon
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Bring a small pot of salted water to a boil; add the pumpkin and cook until soft enough to easily pierce with a fork, about 10 minutes. Drain.
- Mash the cooked pumpkin with a potato masher in your favorite large bowl. Mix the cream cheese and brown sugar with the mashed pumpkin. Whisk in the eggs one at a time. Add the vanilla, half-and-half, cinnamon, ginger, allspice, and cloves; stir until you have a thin batter. The batter should be slightly thinner than pancake batter. Pour the batter into the pie crusts.
- Place bacon in a large skillet over medium heat until evenly brown. Trim soft, fatty bits from strips. Press 7 pieces of bacon into the batter of each pie with a fork.
- Bake the pies in the preheated oven for 15 minutes. Decrease the heat to 375 degrees F (190 degrees C). Top each pie with 2 pieces of cooked bacon and bake another 30 minutes, or until a knife inserted in the center comes out clean. Allow pies to cool completely before serving.
Nutritional Facts
Per 12 servings
- Calories: 597
- Carbohydrate: 48g
- Fat: 41g
- Fiber: 1g
- Protein: 11g
- Sugar: 34g
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